Hearty mushroom soup

Hearty mushroom soup

  • Rating: 4 out of 5.74 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4 - 6

A satisfying and low-fat vegetarian soup that's a good source of folic acid

  • Freezable (Can be frozen)
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal245
fat7g
saturates1g
carbs35g
sugars10g
fibre3g
protein8g
low insalt1.13g
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Ingredients

Method

  • STEP 1

    Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.

  • STEP 2

    Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

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    Overall rating

    Rating: 4 out of 5.74 ratings
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